Tuesday, August 1, 2006

Farmer's Market & Vegan Grub

Liv and I went to the farmer's market while Abi napped and Art worked with a band in the studio. It was fun with just the two of us, and we wandered over to the artists' area. The market has a wonderful, free art program for kids and this week the 3-5 year olds could choose between ice painting (paint with salt), or clay painting. Liv chose the later, and here you can see a great beginning to her fish composition.

There are several artistic vendors at the market, and my favorite is always the mosaics.

I saw the sign "Zucchini Artichoke" and saw neither zucchini nor artichoke, so I asked about this strange looking veggie. She told me that it cooks like a squash, but tastes just like an artichoke. Say what? Ease of squash...taste of artichoke? Count me in. Here she is showing me how to prepare it: Cut the neck into "carrot stick" pieces, Hollow out the seeds and dice the round part. Steam. We dipped ours in fresh lemon juice and Earth Balance. It really did taste like an artichoke! But it had a squash texture.

The sign reads:

We Care For Your Tree &
You Get To Pick
$75.00 - $100.00

Zucchini Artichoke

Baby New Potatoes
Swiss Chard
Kermit Squash
Yellow Squash
Summer Squash

No lettuce again. Not because of the deer, but because I wasn't there within the first 1/2 hour!

During the recent heat wave, this soup really hit the spot. All I wanted was food from the fridge, and preferably the freezer. But, even I need to eat more than just ice-cream, popsicles, & fruit from time to time. So, without heating up the kitchen, I enjoyed a healthy, hearty bowl of Earthy Lentil soup from Vive le Vegan! along with some whole wheat toast. The ultimate frozen dinner.

Cannellini Bean Yam Hummus also from Vive le Vegan! sans pinenuts & cillantro. Some pita chips did the dipping:

Pita Bread (whole wheat)
Extra-virgin olive oil
Sea salt

Preheat oven to 350. Cut the pita into wedges. Arrange on baking sheets and brush with oil and sprinkle on spices. Bake 5 minutes.

Dinner was centered around a jasmine rice dome topped with pineapple, but the main event was the picked-that-morning, organic kale. On the back side, you see Morningstar Meal Starter sauteed in Soy Vay with pineapple to mellow it out a bit.

Miso Kale:

1 Onion
3 Tbs. Light Olive Oil
3 Tbs. Miso Paste
2 Bunches Kale, rinsed & rinsed, and chopped
3/4 C. Vegetable Broth

In a large pan, saute the onions in oil until tender. Add the kale and broth. Cook until the kale is wilted. Turn down the heat and add the miso being careful not to boil it.

Did you know that Miso consumption is linked with up to 50% reduced risk of breast cancer?

This is our first harvest from the garden. Very exciting that it was edible. Fresh basil and some really good, plump cherry tomatoes.

and some flowers in the backyard.

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